Pommes Anna with Caramelized Shallots

Pommes Anna with Caramelized Shallots

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.


  • 2-3 pounds Yukon Gold potatoes
  • Salt & Pepper
  • Olive oil or butter
  • 10-12 small shallots
  • Italian Parsley


Wash and peel all potatoes and place into a bowl of cold water. Peel all shallots and chop roughly. Add shallots to a heated sauté pan with 1-2 tbsp olive oil or butter. Cook on med-low until caramelised. While shallots are cooking. Start slicing potatoes very thin. To best accomplish this, use a mandolin. Once the shallots are done, remove from heat and place aside. In a heated sauté pan, use 2-4 tbsp olive oil or butter. Start fanning out the potatoes slices, overlapping each slice to completely cover the bottom of the pan. Salt and pepper each layer (optional) Place at least five layers in the pan and press down firmly. Add 1/2 of the shallots and spread over the surface of the potatoes. Continue layering, while cooking until 3/4 complete, remember to firmly press down every few layers. Add the remaining shallots. Continue layering for another five layers. Salt and pepper the top, flip the entire contents of the pan over. Place pan into oven and cook for 25-35 mins at 350F. It may be necessary to cook longer depending on the total number of layers. You could add meat (bacon, pancetta) in between layers to enhance flavour and cheese to the top. Once cooked, add finely chopped parsley to the top and serve.